12 large mushrooms
melted butter
1 clove garlic, minced
2 tbsp. butter
1 tbsp. flour
1 (6 1/2 oz.) can minced clams, drained, reserving 2 tbsp. liquid
1 c. fresh bread crumbs (2 slices)
1 tbsp. chopped parsley
2 tsp. Worcestershire sauce
1/2 tsp. dry mustard

Preheat oven to 400°F. Remove and finely chop mushroom stems; set aside. Brush mushroom caps with melted butter. In medium skillet, cook garlic in 2 tbsp. butter until tender. Stir in flour. Add chopped mushroom stems and remaining ingredients except mushroom caps, mix well. Mound into mushroom caps. Place in shallow baking pan.

Bake 8 to 10 minutes or until hot. Refrigerate leftovers.